Thursday night I went to a "GNO" for a great friend Lisanne who I work with at OLOL in New Roads the few days a month I work. She made this wonderful shrimp casserole and I fell in love with it and immediately knew I needed the recipe. So, she was kind enough to share it with me and I am going to be kind enough to share it with you all. Trust me, you WANT to make this casserole. It is sooo good. Keith and Emilee ate it up! Its PERFECT paired with a salad and fresh bread. So, here we go.
You will need:
2 to 3 pounds of shrimp, cooked and peeled
1 cup rice, cooked
1 cup grated sharp Cheddar cheese (I used finely shredded and it was FINE)
1 can cream of mushroom soup
1 stick of butter
1/2 cup chopped bell pepper
1/2 cup chopped green onions
1/2 cup chopped celery
4 lemons, sliced very thin
And this is what you do.... **Note, if you want to skip to the bottom I have listed the instructions and you can skip the pictures!**
First cook your rice. Ratio 1 cup rice, 2 cups water. I put a little slice of butter in it and some Kosher salt for flavoring. You want to do this first because you want your rice to be cooked and not too hot when you go to place it in the rest of the mixtures you will be making.
If you haven't already done so, now is the time to peel your shrimp. Wash them well!
Go ahead and start sauteeing your shrimp. I used some EVOO (Extra Virgin Olive Oil) and some Garlic and Wine Seasoning that we actually picked up at the Melting Pot and put on EVERYTHING. You could use whatever seasoning blend you like though.
Simmer, Simmer, Simmer!
While that's going, start cutting up your green onions, bell pepper, and celery. Now, I didn't measure 1/2 cups exactly I just kinda cut til I had enough and called it a 1/2 cup. Now, I'm from Louisiana and we have the "Holy Trinity"... This is it. Although usually I have regular onions in mine instead of green onions!
Add a stick of butter and cook down until tender. Why a whole stick? Because that's what we do down South!
While that is getting all sauteed, you want to begin your "mixture." It's the cheese, cream of mushroom soup, and the rice (that has been cooling.) Stir that up and then add the shrimp!
Then once the "Holy Trinity" is done, add that too!
Place it in a LONG, FLAT dish. I used a 9x13 aluminum pan because... well... the only one we had this big is on loan to a friend of my mom's so...
Cut your 4 lemons into slices and place on top of the casserole as so.
Cover with aluminum foil, pop that baby in the oven at 375 degrees for 20-30 minutes!
When its done, remove the lemons and serve it up!
End result. Deliciouness. New Roads, Louisiana style.
Instructions: Yields 6 servings.
1. Cook rice as directed on packaging. Set aside to cool.
2. Saute shrimp. I used EVOO and Garlic and Wine Seasoning. Let simmer.
3. In a separate skillet, melt butter and saute bell peppers, onions, and celery. Cook until tender.
4. In a mixing bowl, add your cheese, cream of mushroom soup, rice. Add your shrimp when they are ready... Be sure to either drain your shrimp or spoon them from the sauce pan into the mixture.
5. Once the the green onions, bell pepper, and celery are done, add this to your mixture. Mix up well.
6. Place in a LONG, FLAT dish. Spread evenly.
7. Slice lemons and completely cover top of casserole.
8. Cover with aluminum foil and bake for 20-30 minutes at 375 degrees.
9. Remove lemons and enjoy!
Additional notes:
May be frozen prior to baking...just don't put the lemons on until you are ready to slide in the oven!
REMOVE all lemons prior to storing to prevent the dish from becoming bitter.
Like I said, this is absolutely delicious and SUPER easy. No wonder it's called "Company Shrimp"...it will feed plenty and leave your company very happy!
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| It definitely made THIS little girl happy!!!! |
Any questions? Email me at reneesullivan27@yahoo.com
Oh! And!!! Follow my blog because I plan on doing more recipes/Pinterest projects!
Have a great weekend!
